Alfonso Hernandez

Culinary Chef
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Chef Al:

Chef Al started his culinary degree at Century Business College in San Diego, California. in culinary arts, baking and bartending in 1986. Throughout the years, Chef Al has worked in many fine dining hotels, institutional kitchens and country clubs. Chef Al specializes in Spanish, seafood and unique cuisine. Check out one of Chef Al’s Cooking Schools to learn how to cook his new creations! Chef Al can be found in the Meat Department at your local Hy-Vee Barlow Plaza Wednesdays through Sundays from 9:00 a.m. until 5:00 p.m. Chef Al looks forwards to making the lives of our Hy-Vee customers easier, healthier, happier.

Also serving you:

Bryant MeyerChef Bryant Meyer

Bryant grew up in his great-aunt’s restaurant. He was always around food and really enjoyed to cook. Bryant was always looking to try something new. His great-aunt would only make desserts for Saturday night services, which got Bryant interested in baking and making desserts himself. He went to Le Cordon Bleu in Minneapolis after high school. He graduated the Le Cordon Bleu Pastry Program in the fall of 2008. Bryant became a cake decorator at Hy-Vee in February of 2009. His specialty is designing wedding cakes. Outside of work, Bryant is an avid sportsman and loves to hunt and fish.

Chef Tim Sursely

Tim grew up in the baking business. His dad owned many bakeries where Tim was able to help out and he started working at the young age of nine years old. At 13 years old, he started getting into baking himself. He loved it right away. He was the head pastry chef at the Kahler Hotel for eight years where he learned from some experts and was encouraged to take classes to further his knowledge. He took culinary classes in New York at Hyde Park Culinary Institute for pastry training. After that, his dad was out of baking and was buying and selling used bakery equipment. A place came up on auction and Tim bought it and had his dad help him set up a bakery. For five years, Tim and his wife owned their own bakery in Vinton, Iowa. He did a lot of hard work with the bakery, since after one year of ownership, the economy had worsened. After that Tim worked for Daubes for eight years as a bakery chef. Currently, he keeps up with continuing education credits and has been at Hy-Vee as a bakery chef for 17 years. His specialty and passion is making our Hy-Vee Bakery Fresh Artisan Breads. Outside of Hy-Vee, Tim likes to fish, wood-carve with basswood, garden and spend time with his family.

Chef Steve (Chef Swany) Swancutt

Swany attended the University Center in Rochester and graduated from Culinary Arts in 1984. He was an exective sous chef at the St. James Hotel in Red Wing, Minnesota. This hotel had four restaurants, plus catering. Most of Swany’s training was in classical French cuisine (which is what this hotel was known for). Swany then moved to Rochester, Minnesota, to become executive chef/general manager at Ground Round, where he was for nine years. After that, he took a job at Best Western Hotel in Rochester, Minnesota. He can cook just about anything, but he specializes in soups, sauces, grilling smoking wild game and classic French cuisine. He has been with us at Hy-Vee for 18 years as our kitchen manager and chef. Outside of work, Swany loves to golf and fish. Also, he is a handyman as he fixes and builds just about anything.

Chef Eric Worth

Eric has had a strong passion for cooking since he was 15 years old. His dad was an executive chef at a hotel where Eric was able to learn to create new recipes; he enjoyed the pressure of working in a kitchen. He took specialized culinary classes in Red Wing, Minnesota, mainly studying French cooking. Then he worked at St. James Hotel for five years, creating menus and recipes. He was trained in Japanese-style cooking where he learned everything from sushi to Japanese salads. In La Crosse, he was an intern for an executive sous chef position for six months and later advanced and worked two years serving 300-1,800 people at one time. After that he worked at the Country Club in Austin, Minnesota, for seven years working as a chef in two kitchens. He has worked at other restaurants. such as Sandy Point and Oaks Summit, throughout his career as well. Steve Swancutt, an old co-worker and our current Hy-Vee Kitchen Manager, told Eric about the job opening as an assistant manager here at Hy-Vee. Eric now enjoys in-house caterings, demos and teaching customers helpful tips on cooking. You’ll often find Eric helping our Hy-Vee dietitian with her events, such as Apple Tasting Extravaganzas, Gluten-Free Galas and more. His recipes have been featured in Taste of Home and Better Homes & Gardens magazines. He is trained in butter sculptures, ice carving, vegetable art and all aspects of Garde Mange. He has belonged to the American Culinary Federation for 10 years. Outside of work, Eric enjoys to spend time teaching his daughter French cooking as well as doing some fishing.

Chef Chuck Worth

Chuck was an executive chef for 35 years and a licensed culinary instructor for six months where he trained Hy-Vee’s current Kitchen Manager, Steven Swancutt. Chuck was an avid salmon fisherman for 15 years and still enjoys fishing today. Chuck started his interest in cooking when he was 19 years old. He started as a cook at a family-run hotel for five years. He worked and trained with professional European chefs at the Kahler Hotel for eight months and also taught himself. Then he worked at Radisson on the management team as an executive chef where he was able to work on Garde Mange, making new recipes and food photography. He traveled around the area, helping to open new hotels and re-do menus at existing hotels. Then he worked nine years as an executive chef at the St. James Hotel in Red Wing, Minnesota, known for French cooking. Chuck started in the kitchen at Hy-Vee as a chef and then moved to the Meat Department where he worked on menus, demos and teaching customers. The Seafood Manager position opened up - he worked for 16 years - until he retired in 2013. He is now back with us working part-time on Fridays and Saturdays, doing what he loves most - teaching customers how to cook. Visit Chuck to find out delicious, easy and new ideas for your next meal.

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